Date And Orange Compote Recipes

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ORANGE COMPOTE



Orange Compote image

Orange compote can be used as a topping for yogurt, ricotta, or ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Makes 3/4 cup

Number Of Ingredients 4

2 tablespoons thinly sliced blood or navel orange zest (from 1/2 orange)
2 to 3 blood or navel oranges (peel and pith removed), quartered lengthwise, thinly sliced, and seeded (2 cups)
1/3 cup sugar
Coarse salt

Steps:

  • In a medium saucepan, combine orange zest and slices, sugar, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes.
  • Cool compote to room temperature.

DATE ORANGE BREAD



Date Orange Bread image

The orange flavor gives lift to the date flavor.

Provided by Carol

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

1 large egg
2 tablespoons butter, softened
1 cup white sugar
⅔ cup fresh orange juice
⅓ cup boiling water
3 tablespoons grated orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts
1 cup dates, pitted and chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Combine orange juice, water, and orange zest in a liquid measuring cup.
  • Beat egg slightly in a bowl. Add butter and sugar; beat until smooth. Add orange juice mixture and stir to combine.
  • Combine flour, baking powder, soda, and salt in a separate bowl. Stir in walnuts and dates. Pour into batter and stir to moisten. Spoon into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the loaf pan for 10 minutes, then turn out onto a wire rack and finish cooling.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 44.4 g, Cholesterol 20.6 mg, Fat 5.8 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 1.7 g, Sodium 311.3 mg, Sugar 25.8 g

CRANBERRY SAUCE WITH DATES AND ORANGE



Cranberry Sauce with Dates and Orange image

Provided by Maggie Ruggiero

Categories     Sauce     Christmas     Thanksgiving     Quick & Easy     Dinner     Cranberry     Orange     Date     Christmas Eve     Simmer     Gourmet

Number Of Ingredients 8

1 cup water
1 1/4 cups sugar
3 strips orange zest
1 cup fresh orange juice
3 tablespoons balsamic vinegar
1 (3-inch) cinnamon stick
1 cup coarsely chopped pitted dates (6 ounces), divided
2 (12-ounce) bags cranberries (thawed if frozen), divided

Steps:

  • Simmer water, sugar, zest, juice, vinegar, and cinnamon stick in a medium saucepan over medium heat, stirring, 3 minutes. Add half of dates and half of cranberries and simmer, stirring occasionally, until cranberries begin to burst, about 7 minutes. Stir in remaining dates and cranberries and simmer until remaining cranberries begin to burst, about 7 minutes more. Serve at room temperature.

FIG AND ORANGE COMPOTE



Fig and Orange Compote image

Provided by Pierre Franey

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 seedless oranges
2 cups sugar
1 cup water
2 tablespoons grenadine syrup
8 ripe figs
6 tablespoons Grand Marnier
4 sprigs fresh mint

Steps:

  • Using a zester, remove the zest of one orange in long strips.
  • Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed. Slice the oranges crosswise into sections 1/4 inch thick. Remove seeds, and place the slices in a bowl.
  • Blend the sugar and water in a small saucepan. Stir well to dissolve the sugar completely. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency. Remove from heat, and add grenadine syrup. Blend well. Set aside.
  • Place 4 figs snugly in a small saucepan. Pour just enough syrup over them so they are 90 percent covered. Add the strips of orange zest. Bring to a boil, cover and simmer 10 minutes. Remove and refrigerate.
  • Place the 4 cooked figs over the marinating orange slices in the bowl. Pour over the cooking liquid and 4 tablespoons of Grand Marnier. Cover with plastic wrap, and refrigerate.
  • Just before serving, slice the 4 uncooked figs lengthwise into four sections.
  • Distribute the chilled orange slices and their juices over 4 chilled plates. Lay four uncooked fig quarters over each serving, and top with a poached fig. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 0 grams, Carbohydrate 142 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 135 grams

CRANBERRY-ORANGE COMPOTE



Cranberry-Orange Compote image

Provided by Food Network

Categories     condiment

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups sugar
1 bottle sweet Riesling wine
2 pounds fresh cranberries, washed
4 allspice berries
2 cinnamon sticks
2 star anise
1 large or 2 small fresh bay leaf
1 orange, juiced and zested in strips
1/4 teaspoon fine sea salt

Steps:

  • In a medium straight-sided saute pan, add sugar and wine. Bring to a simmer and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, entire orange, orange juice, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly. Remove aromatics, orange and zest from cranberries and either puree in a high-speed blender for smooth cranberry compote, or leave as is for textured compote. Cool and reserve.

DATE AND ORANGE COMPOTE



Date and Orange Compote image

Make and share this Date and Orange Compote recipe from Food.com.

Provided by katew

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

100 g pitted dates, halved
50 g large dried apricots
1 cup orange juice
1/3 cup sugar
4 cardamom pods, bruised
2 oranges, zest of

Steps:

  • Place dates, apricots, juice, sugar and cardamon pods in saucepan.
  • Cook on medium heat till sugar dissolves.
  • Simmer 5 minutes.
  • Serve topped with rind and vanilla yoghurt.

Nutrition Facts : Calories 193, Fat 0.3, Sodium 2.4, Carbohydrate 49.7, Fiber 3, Sugar 44.4, Protein 1.5

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